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Coconut-Crusted Taro Fries

"Ever heard of baked taro fries? To all the AIP-eaters, nightshade-intolerants, and healthy fries-lovers, this recipe is a total game changer! Yams are great to replace normal potatoes, but when you get tired of that sweet taste and want something a bit more starchy, taro is a great, more exotic alternative. Taro is a delicious root vegetable I learned to love while I was living in Macau. One of my favorite things to do when I was there was to go to the Chinese supermarket and try to understand what all those weird fruits and vegetables were (yes, the labels were only in Chinese!). Serve as a delicious snack or a salad accompaniment."

Ingredients :

• 2 tablespoons coconut milk
• 1 tablespoon coconut oil, melted
• 1 pinch Himalayan salt
• 1 large taro root, peeled and sliced into thin strips
• 1 tablespoon coconut flakes

Instructions :

Prep : 10M	Cook : 2M	Ready in : 40M

• Preheat oven to 400 degrees F (200 degrees C).
• Mix coconut milk, coconut oil, and salt together in a bowl. Add taro root and toss until coated.
• Place coated taro root onto a baking sheet. Sprinkle with coconut flakes; mix well with your hands.
• Bake in the preheated oven for 15 minutes; flip and continue baking until coconut is golden and crispy, about 15 minutes.

Notes :

• It might seem like there is too much liquid in this recipe, but taro tends to get really dry so this amount is necessary.

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